It has been a while! There’s no room for a proper update here but I am back in York, England. I’ll leave some links at the bottom of this page, but I hope to bring proper news sometime. Semolina was never a pantry staple to me; we never knew one another intimately, always some interceding… Continue reading vegan sugee cake (semolina almond cake)
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vegan apam balik/min jiang kueh (traditional folded pancakes) 面煎粿
I cannot quite explain the quiet satisfaction and contentment of having one of these pancake wedges in your hand, warm and dorsal, slightly drooping. Evenly brown and with a laminated dewy shine on top, cut into triangles that show off thick insides of aerated white custard – gently chewy and spongy, kueh-like (bouncy and glutinous),… Continue reading vegan apam balik/min jiang kueh (traditional folded pancakes) 面煎粿
basic vegan tangzhong loaf
Today there is a sturdy and reliable sandwich loaf: milky, buttery, sturdy. I love the softer crumb from tangzhong, a flour roux gelatinised over heat like a gentle gluten custard. It ensures that each slice holds and maintains a cottony richness from the moment of first bake to over the span of a few days… Continue reading basic vegan tangzhong loaf
mum’s molasses noodles
When people mention spaghetti in Singaporean contexts I think of shallow bowls filled with tangled pale noodles, the pastel melamine ware fare sold at ‘Western’ stalls in school canteens and hawker centres (‘Western’ as they represent more a derivative style of cooking inherited from Hainanese cooks that worked on British ships, rather than anything remotely… Continue reading mum’s molasses noodles
小菜 [ small vegetables 2 ]
Black sesame cold tofu 黒ゴマ 冷奴 / 黑芝麻凉拌豆腐 Just as white pepper is superior to black pepper (my opinion), black sesame is superior to white sesame (similarly & yet I will espouse it as objective truth). This is so good in ways you don’t expect: how the cold creaminess of tofu blends with the taste… Continue reading 小菜 [ small vegetables 2 ]
小菜 [ small vegetables 1 ]
Vegan tomato egg udon 蕃茄炒蛋 using beancurd sheets 腐皮 + a tofu soft scramble. I forgot that my mum’s version has thinly sliced crescents of white onion that become soft and sweet when fried, freckled with brown; I’ll try that the next time. This would have worked better with fresh yuba, which is thin and… Continue reading 小菜 [ small vegetables 1 ]
vegan killer toast
Update 5/9/21: I’ve updated this post with some general notes on bread and dough at the bottom, based on my experience and questions sent. I hope it helps! Please read it before trying out. There is something about working with bread dough that is physical and psychic simultaneously, the material loosening the vicelike grip &… Continue reading vegan killer toast
king oyster mushroom abalone two ways
I’ve never been confident of my own savoury abilities in cooking; it’s always been something I’ve done mostly for myself, unlike my baked goods that often become fair game for the next friend or family member I see. I like what I cook for my own tastes, and have long since taught myself my way… Continue reading king oyster mushroom abalone two ways
Gan Chin Lin 